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Square photo of some vegan biscuits

Vegan Biscuits

  • Author: Iosune
  • Prep: 15 mins
  • Cook: 15 mins
  • Total: 30 mins
  • 8 vegan biscuits 1x
  • Vegan Thanksgiving, Side Dish
  • American
  • Vegan

Servings 8 vegan biscuits 1x

Scale Tap or hover over number to scale servings

Vegan biscuits, buttery, fluffy, and absolutely delicious. They are made in 30 minutes with 7 ingredients and are great for Thanksgiving!


  • ¾ cup unsweetened plant milk (180 ml), I used soy milk
  • 1 tbsp apple cider vinegar
  • 3 cups all-purpose flour (375 g), plus extra for hands and work surface
  • 2 tbsp baking powder
  • 1 tbsp granulated sugar
  • ¾ tsp salt
  • ½ cup cold vegan butter (110 g)


  1. Preheat the oven to 425ºF or 220ºC and line a baking sheet with some parchment paper. Set aside.
  2. Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
  3. Cut the vegan butter into small pieces and place it in the freezer for 5 minutes. 
  4. In the meantime, add the flour, baking powder, sugar, and salt to a large bowl or in a food processor. Whisk or pulse until combined.
  5. Incorporate the vegan butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the food processor until coarse crumbs form (see photos above). If you have used a food processor, transfer the mixture to a large bowl.
  6. Add the milk and vinegar mixture and gently stir until almost combined, but do not over mix. The dough will be quite moist and sticky at this point (see photos above).
  7. Transfer the dough to a floured work surface and gently bring it together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface, but do not add too much or the vegan biscuits will be dry.
  8. Gently flatten the dough into a ¾ or 1-inch thick rectangle (about 2 to 2.5 cm), then fold one side into the center, and then the other side. Turn the dough horizontally and flatten it into a rectangle again. Repeat this process two more times (see photos above).
  9. Cut into circles using a biscuit cutter, but do not twist the biscuit cutter when pressing down into the dough. Re-roll the scraps until all the dough is used. 
  10. Transfer the vegan biscuits to the lined baking sheet and brush the tops with a little bit of soy milk. Then bake for 12-15 minutes or until the tops are golden brown. Be careful not to burn them!
  11. Serve the biscuits immediately with vegan gravy or mushroom gravy to make vegan biscuits and gravy.
  12. Keep the leftovers covered at room temperature or in the fridge for up to 5 days.


  • You can also make these easy vegan biscuits with any kind of plant milk.
  • Apple cider vinegar can be replaced with white vinegar or lemon juice.
  • I’ve only made vegan biscuits using homemade vegan butter.


  • Serving Size: 1 vegan biscuit
  • Calories: 291
  • Sugar: 2.6 g
  • Sodium: 351 mg
  • Fat: 11.7 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 40.5 g
  • Fiber: 1.5 g
  • Protein: 5.6 g